Preheat oven to 325°F. Line a large baking sheet (use one with edges) with parchment paper.
In a small bowl, combine maple syrup, avocado oil and vanilla. Stir or whisk to combine.
In a large bowl, add oats, pumpkin seeds, shredded coconut, cinnamon and salt. Stir to combine.
Slowly pour the wet ingredients into the dry ingredients, stirring to combine. Stir until all of the oats look wet and mixture is evenly combined.
Bake for 20 minutes. Granola should look lightly golden.
Let cool completely. After the granola is completely cooled, use a spoon to break the granola up into pieces. Store in a covered container on the counter for up to a week or in the fridge for up to one month.